(rich flakey pastry crust)

3 3/4 cups flour (all purpose)
1 pound butter (unsalted) cold, cut into small pieces
6 tbsps heavy cream
6 tbsps sugar, granulated
1 pinch salt
4 large egg yolks

This can be mixed in a food processor or electric mixing bowl with the
paddle attachment. First, mix the flour, sugar & salt together and
place in a mixing bowl or in the food processor. Next mix the egg
yolks and cream in a separate bowl and set aside. Now add the butter
pieces to the flour/sugar/salt mixture and pulse if using the food
processor or mix on medium/low speed if using the electric mixer. Add
the egg mixture and mix only until the dough comes together. Take care
not to overbeat. Remove mixture from bowl and smooth any chunks of
butter with the palm of your hand. Divide into desired portions. Wrap
in plastic and chill or freeze until firm. When you are ready to sue,
thaw or let dough soften enough to roll out. roll out on a floured
surface adding enough flour to prevent dough from sticking. Press into
tart pans or barquette pans or use in the "free from" style. If you
use the tart or barquette pans, pierce the dough after it is in the
pans and "blind bake" the shells with a covering of aluminum foil and
bakers weights or dried beans or rice. Bake at 375 for about ten
minutes or until a hint of color appears. Cool and fill. 

Suggested fillings for barquettes:
Lemon Curd
Sweetened marscapone (1 cup marsapone/, 1/4 cup confectioners sugar, 1
	  tsp vanilla extract, 1 tsp lemon zest)
Flesh blueberries or blueberry preserves or compote (any type of fruit
      preserves along with sweetened or plain mascarpone will do)

For the Canoli tart: (for a 10" pan)
2 cups ricotta
1/2 cup confectioner's sugar (or more until desired sweetness is
    obtained)
2 tsp vanilla extract